Bulles de Commune ‘Ancestral’
Bulles de Commune ‘Ancestral’
70% Pinot Noir 30% Chardonnay
This is the first of the Ancestral Method wines from Commune of Buttons. The idea with this project is to refine the natural bottle fermentation of a petillant natural, and to bottle condition the wine to make a sparkling wine of complexity and nuance. The grapes all from the Commune Vineyard (70% Pinot Noir and 30% Chardonnay) were picked with a potential alcohol of 10, TA 10 and pH 3.00. The fruit was gently pressed and the juice cut at 50% extraction. The juice was cooled and racked and the fermentation was slow and cool also using only indigenous yeast. Juice from the final pick of Chardonnay was added to the wine to increase the sugar to 20g/L at bottling. The bottles were aged for 18months on lees and disgorged in October this year. The wine is very pretty with a tight moussy bead. There is some residual sweetness from the natural fermentation in bottle. Bottle aging has also given texture with brioche mouthfeel and roundness to balance the acid spine.
Bulles de Commune ‘Ancestral’
70% Pinot Noir 30% Chardonnay
This is the first of the Ancestral Method wines from Commune of Buttons. The idea with this project is to refine the natural bottle fermentation of a petillant natural, and to bottle condition the wine to make a sparkling wine of complexity and nuance. The grapes all from the Commune Vineyard (70% Pinot Noir and 30% Chardonnay) were picked with a potential alcohol of 10, TA 10 and pH 3.00. The fruit was gently pressed and the juice cut at 50% extraction. The juice was cooled and racked and the fermentation was slow and cool also using only indigenous yeast. Juice from the final pick of Chardonnay was added to the wine to increase the sugar to 20g/L at bottling. The bottles were aged for 18months on lees and disgorged in October this year. The wine is very pretty with a tight moussy bead. There is some residual sweetness from the natural fermentation in bottle. Bottle aging has also given texture with brioche mouthfeel and roundness to balance the acid spine.
Bulles de Commune ‘Ancestral’
70% Pinot Noir 30% Chardonnay
This is the first of the Ancestral Method wines from Commune of Buttons. The idea with this project is to refine the natural bottle fermentation of a petillant natural, and to bottle condition the wine to make a sparkling wine of complexity and nuance. The grapes all from the Commune Vineyard (70% Pinot Noir and 30% Chardonnay) were picked with a potential alcohol of 10, TA 10 and pH 3.00. The fruit was gently pressed and the juice cut at 50% extraction. The juice was cooled and racked and the fermentation was slow and cool also using only indigenous yeast. Juice from the final pick of Chardonnay was added to the wine to increase the sugar to 20g/L at bottling. The bottles were aged for 18months on lees and disgorged in October this year. The wine is very pretty with a tight moussy bead. There is some residual sweetness from the natural fermentation in bottle. Bottle aging has also given texture with brioche mouthfeel and roundness to balance the acid spine.